Description
A moist, tangy lemon bread with a luscious cream cheese filling and sweet lemon glaze. This delightful treat balances bright citrus flavors with rich creaminess for a perfect breakfast or dessert option.
Ingredients
Scale
- For the Cake:
- ½ cup butter (room temperature)
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup sour cream
- For the Cream Cheese Filling:
- 8 ounces cream cheese (room temperature)
- 1 large egg
- ¼ cup sugar
- 3 tablespoons all-purpose flour
- For the Lemon Drizzle:
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan. This preparation step ensures your cake will release easily from the pan after baking, maintaining its shape and appearance.
- Make the Cake Batter: In a large bowl, cream the butter and sugar together using a hand mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla. Beat for another minute until everything is well incorporated and the mixture has a smooth consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder to ensure even distribution. Gradually add this dry mixture to the wet ingredients, beating after each addition until smooth. Stir in the sour cream, mixing until just combined. The batter should be thick and creamy but not overmixed.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the cream cheese, egg, sugar, and flour together until smooth and lump-free. The filling will be thick but spreadable. This filling creates the luxurious ribbon of cream cheese that makes this bread special.
- Assemble the Loaf: Pour half of the cake batter into the prepared loaf pan and spread it out evenly. Next, carefully spoon the cream cheese filling over the batter, spreading it out gently to avoid mixing it into the cake batter. Once the cream cheese filling is in place, pour the remaining cake batter on top, covering the cream cheese completely.
- Bake the Cake: Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs. The top should feel firm and lightly browned. If you notice the top browning too quickly, cover the cake loosely with foil for the last 10 minutes of baking.
- Cool and Drizzle: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. While the cake cools, make the lemon drizzle by whisking together the powdered sugar and lemon juice until smooth. Once the cake has cooled, drizzle the glaze over the top using a fork for a delicate finish.
- Serve and Enjoy: Once the glaze has set, slice the cake and serve. This lemon cream cheese bread is perfect on its own or paired with a cup of coffee or tea.
Notes
- For the best lemon flavor, use fresh lemons rather than bottled juice.
- Make sure your cream cheese and butter are properly softened to room temperature for a smooth batter.
- The bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- You can freeze this bread for up to 3 months – wrap tightly in plastic wrap and then foil before freezing.
- For a variation, try adding blueberries to the batter or substituting lime for lemon.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg